Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides

Roupar, Dalila; Damasceno, Marta Maria Coelho; Gonçalves, Daniela A.; Silva, Soraia; Coelho, Elisabete; Silva, Sara; Coimbra, Manuel A.; Pintado, Manuela; Teixeira, J. A.; Nobre, Clarisse

doi:10.3390/foods11070954

Cited by 18 publications

(25 citation statements)

References 56 publications

(116 reference statements)

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“…34 It is worth mentioning that SCFAs are rapidly absorbed in the proximal colon and further metabolized in the muscle, kidneys, heart, or brain, and thus, the identification of these compounds in the luminal content can be underestimated. 33 This higher acetate production caused by yacon flour was also observed in other studies in rats with CRC 12,13,23 and mice with induced colitis 35 and CRC. 36,37…”

Section: Discussionsupporting

confidence: 78%

“…This fermentation can raise the levels of acetate, propionate and butyrate. However, acetate is produced at higher levels than other SCFAs, representing more than half of the total SCFA found in feces, 33 which may explain the significant increase of only these SCFAs in the evaluated samples. It is demonstrated that SCFAs act as metabolic substrates and as signaling molecules influencing energy homeostasis and the immune system.…”

Section: Discussionmentioning

confidence: 95%

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Functional effects of yacon (Smallanthus sonchifolius) and kefir on systemic inflammation, antioxidant activity, and intestinal microbiome in rats with induced colorectal cancer

Zanardi,

Grancieri,

Silva

et al. 2023

Food Funct.

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 95%

Functional effects of yacon (Smallanthus sonchifolius) and kefir on systemic inflammation, antioxidant activity, and intestinal microbiome in rats with induced colorectal cancer

Zanardi,

Grancieri,

Silva

et al. 2023

Food Funct.

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“…Furthermore, in vitro HGM fermentation models can significantly reduce the use of animal testing, which is desirable in light of societal and ethical considerations, and the generated data can be used to optimize in vivo research protocols. For example, evaluating the effectiveness of dietary compounds or drugs in in vitro HGM models enables quality adaptation and improvement prior to in vivo testing [13,14] .…”

Section: Introductionmentioning

confidence: 99%

In vitro human gut microbiota fermentation models: opportunities, challenges, and pitfalls

Isenring¹,

Bircher²,

Geirnaert³

et al. 2023

Microbiome Res Rep

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The human gut microbiota (HGM) plays a pivotal role in health and disease. Consequently, nutritional and medical research focusing on HGM modulation strategies as a means of improving host health is steadily increasing. In vitro HGM fermentation models offer a valid complement to human and animal studies when it comes to the mechanistic exploration of novel modulation approaches and their direct effects on HGM composition and activity, while excluding interfering host effects. However, in vitro cultivation of HGM can be challenging due to its high oxygen sensitivity and the difficulties of accurately modeling the physio-chemical complexity of the gut environment. Despite the increased use of in vitro HGM models, there is no consensus about appropriate model selection and operation, sometimes leading to major deficiencies in study design and result interpretation. In this review paper, we aim to analyze crucial aspects of the application, setup and operation, data validation and result interpretation of in vitro HGM models. When carefully designed and implemented, in vitro HGM modeling is a powerful strategy for isolating and investigating biotic and abiotic factors in the HGM, as well as evaluating their effects in a controlled environment akin to the gut. Furthermore, complementary approaches combining different in vitro and in vivo models can strengthen the design and interpretation of human studies.

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“…A reducing trisaccharide was also found in the FOS mixtures produced by other fungi, namely, Aspergillus ibericus and Penicillium citreonigrum [ 26 , 49 , 50 ]. After the analysis of its glycosidic linkage, three possible assignments were considered by the authors, namely, neokestose [Fru(β2 → 6)Glc(α1 ↔ β2)Fru], [Fru(β2 → 6)Glc(α1 ↔ α1)Glc], and theanderose [Glc(α1 → 6)Glc (α1 ↔ β2)Fru].…”

Section: Resultsmentioning

confidence: 99%

Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides

Rosa

Flores‐Gallegos

Muñiz‐Márquez

et al. 2022

Foods

Self Cite

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Fructooligosaccharides (FOS) are usually synthesized with pure enzymes using highly concentrated sucrose solutions. In this work, low-cost aguamiel and molasses were explored as sucrose alternatives to produce FOS, via whole-cell fermentation, with an Aspergillus oryzae DIA-MF strain. FOS production process was optimized through a central composite experimental design, with two independent variables: initial sucrose concentration in a medium composed of aguamiel and molasses (AgMe), and inoculum concentration. The optimized process—165 g/L initial sucrose in AgMe (adjusted with concentrated molasses) and 1 × 107 spores/mL inoculum concentration—resulted in an FOS production of 119 ± 12 g/L and a yield of 0.64 ± 0.05 g FOS/g GFi. Among the FOSs produced were kestose, nystose, 1-fructofuranosyl-nystose, and potentially a novel trisaccharide produced by this strain. To reduce the content of mono- and disaccharides in the mixture, run a successive fermentation was run with two Saccharomyces cerevisiae strains. Fermentations run with S. cerevisiae S227 improved FOS purity in the mixture from 39 ± 3% to 61.0 ± 0.6% (w/w) after 16 h of fermentation. This study showed that agro-industrial wastes such as molasses with aguamiel are excellent alternatives as substrate sources for the production of prebiotic FOS, resulting in a lower-cost process.

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Evaluation of Microbial-Fructo-Oligosaccharides Metabolism by Human Gut Microbiota Fermentation as Compared to Commercial Inulin-Derived Oligosaccharides

Abstract: The prebiotic potential of fructo-oligosaccharides (microbial-FOS) produced by a newly isolated Aspergillus ibericus, and purified by Saccharomyces cerevisiae YIL162 W, was evaluated [...]

Cited by 18 publications

References 56 publications

Functional effects of yacon (Smallanthus sonchifolius) and kefir on systemic inflammation, antioxidant activity, and intestinal microbiome in rats with induced colorectal cancer

Functional effects of yacon (Smallanthus sonchifolius) and kefir on systemic inflammation, antioxidant activity, and intestinal microbiome in rats with induced colorectal cancer

In vitro human gut microbiota fermentation models: opportunities, challenges, and pitfalls

Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides

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